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The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1600 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

Foolproof Chocolate Crackle Cookies

Foolproof Chocolate Crackle Cookies. Super chocolatey cookies with a white crackled exterior appearance. Great for lunchboxes, after school snacks or a very pretty addition to afternoon tea.

Foolproof Chocolate Crackle Cookies

Before we left home, Olivia was on a bit of a cookie kick. We have a couple of other recipes coming up soon but today we feature a gorgeous little chocolate treat that we hadn’t made in quite some time.

This cookie is soft and very chocolatey and is also very eye-catching when set out as part of a party spread. They always seem to disappear first for some reason.

The recipe is very straightforward but does require that the dough be very well chilled. The combination of using two sugars to roll the dough balls in is the secret to getting the perfect crackle appearance every time.

The dough can also be frozen in advance to use later. Just let it thaw in the fridge before using it.

Sift together and set aside: flour, cocoa powder, baking powder, and salt.

Melt chocolate chips in a double boiler and let cool almost to room temperature.

Cream, butter and brown sugar until light and fluffy.

Beat in the vanilla and the eggs, one at a time, then fold in the melted chocolate.

Add the dry ingredients in three additions alternately with the milk in two additions, beginning and ending with the dry ingredients.

This dough needs to be well chilled. Wrap it in plastic wrap and chill in the fridge for several hours or preferably overnight.

Roll the dough into 1 inch balls. Roll the balls, first in granulated sugar, then in powdered sugar.

Place the balls about 2 1/2 inches apart on a parchment lined cookie sheet. Bake for 13-15 minutes at 350 degrees F until the surface crackles.

Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

Some people have noted that the dough warms up quickly when they try to roll it. I suggest using a small cookie scoop if you have one (the kind that looks like a little ice cream scoop).

Chilling the dough overnight is best. You can even pop it into the freezer for a half hour or so before rolling when it is well chilled. Only take a little dough from the fridge at a time and return the dough to the fridge (or freezer) between baking times.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Just made these cookies for a cookie exchange. They look and taste very impressive! They were, however, very difficult to work with and I am wondering if you have any tricks. I chilled the cookie dough well. By the time I had maybe 5 balls made the chocolate was melting in the palms of my hand and impossible to work with. It took me forever because I had to keep re-chilling the dough. Anyway they are very tasty and pretty. Thanks!

These are so good! I had to do a few balls at a time, then re-freeze for 30 min and do more or it was just too messy. I think my hands were really warm, not sure why they melted so fast. (I used all organic good quality ingredients) but they were really good regardless of the mess!

How much sugar do you use to roll the cookies in before rolling them in the powdered sugar. (Although, I think I can just eyeball it to figure that out.) Thanks so much for sharing this recipe! I have been wanting to try these, and the first recipe I found was a “no-go.”

PS: I love your blog and always smile when I see a new post. : ) Thanks for the great recipes!

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!